Ihyani Ulfa Lubis

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Plated meals paying special attention to garnishes and overall presentation.
• Maintained well-organized mise en place to keep work consistent.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
• Trained kitchen staff to perform various preparation tasks under pressure.

The Citronelle Club (Southeast Asian Cuisine)

• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Assisted the Sous Chef implementing standards set as be executive chef on quality, preparation and presentation.
• Acted as Chef De Partie on demand require.
• Supported Sous Chef in daily mise-en-place, assigned preparation projects and inventory activities.
• Control food wastage without compromising on food quality.
• Check the inter-kitchen food transfers are accurate and conform to hotel policy.
• Ensure daily quality and quantity mise en place as per the standards.
• Maintain daily log book and register equipment issues, and any critical information to be passed on to higher authority.
• Ensure all the standard hygiene and HACCP are followed in kitchen organization.
• Trained the new staff and junior.
• Mentored kitchen staff to prepare each for demanding roles.
• Responsible for daily ordering and inventory.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.

Ling-ling Restaurant

• Support Hakkasan Restaurant in Atlantis The Palm as a Michelin Star Restaurant.
• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
• Assisted with development of new menu items, researching suitable ingredient for the recipe.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Rotated through all prep stations to learn different techniques.
• Disciplined and dedicated to meeting high-quality standards.
• Prepped daily menu items to quickly deliver upon request.
• Placed orders to restock items before supplies ran out.

Carna Steak House by Dario Cecchini

• Pre-opened team for Fi'lia Restaurant as Bib Gourmand Michelin star.
• Supported S-Bar with modern concept canape and bar bites menu.
• Worked for Italian Cuisine Specialty (contemporary steak house concept) with 300 capacity.
• Responsible for daily checking quality ingredient and daily inventory dry, frozen, dairy item and chilled product.
• Responsible for cold section, side Section in charge and reliever for other section.
• Pre-opened smoke and mirror cigar bar.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Handled shellfish and caviar station.
• Responsible for bulk product for sauces, fresh pasta, side menu, dressings.
• Induct and train and new joiner.
• Maintained hygiene and HACCP log book.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.

971 International restaurant dinning

• Work in cold kitchen and hot kitchen section with various kind of international menu included live station buffet, breakfast and a'la carte menu.
• Mainly Chef in In charge in Cold section in every shift timing.
• Support and assist Chef de Partie for experiment new menu/ seasonal menu.
• Responsibility for daily inventory and ordering ingredients item for dry store, dairy product, frozen and chilled product.
• Maintained the the Food Hygiene and sanitation followed by traceability inventory.
• Maintained well-organized mese en place to keep work efficient and consistent.
• Planned and directed high-volume food preparation in fast-paced environment.

IRD In Charge for 264 room capacities

• Mainly working for a'la carte hot section.
• Learned specific cutting techniques for chopping vegetables and fresh spices.
• Assisted with routine stock rotation to keep ingredients fresh.
• Prepare and ensure qualities ingredient of daily Continental, Thai, Indian mise en place for a'la carte menu.
• Responsible for bulking Asian Product.
• Assist Chef de Partie and Sous Chef In Charge as per the requirement.
• Supported for banquet and buffet event.
• Monitored recipe portioning to control food costs.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.
• Prevented cross-contamination and maintained the utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Learned the new cutting, organizing, equipment, and kitchen technique.
• Learned how to handle bussy service in ala carte.
• Learned how to handle the guest request and guest complain.

• Worked in 3 section (Hot section, Cold Section, Teppanyaki)
• Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
• Learned new japanese terminology, cutting and new cooking technique.
• Learned other teammates' work tasks to train as backup.
• Handling a'la carte and monitored food item consuming.
• Sanitized dining ware and kitchen equipment according to health code standards.
• Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
• Made food according to standard recipes with requested changes for customer satisfaction.